Polish Meat Pierogis

Polish meat pierogis are savoury dumplings filled with a seasoned mix of pork and beef, wrapped in a soft dough, then boiled and lightly fried for a crispy finish. Sprinkled with sesame seeds and served with a mild dark sauce, they offer a comforting blend of flavours and textures.

Prep Time 1

Cook Time 20

Total Time 1 20

Servings Pierogis

Ingredients

Pierogi Dough:

2 cups plain flour
1 large egg free range
½ cup warm water
1 pinch salt

Filling:

9 oz ground pork
9 oz ground beef
1 medium onion finely chopped
2 cloves garlic minced
1 tbsp vegetable oil
1 tsp soy sauce
salt to taste
pepper to taste

To Serve:

2 tbsp butter
2 tsp sesame seeds for sprinkling
Dark soy sauce or teriyaki sauce for dipping

Instructions

Prepare the Dough
In a large bowl, combine the flour and salt.
2 cups plain flour, 1 pinch salt
Add the egg and mix. Slowly pour in the warm water, mixing until the dough starts to form.
1 large egg, ½ cup warm water
Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
Wrap the dough in cling film and let it rest for 20-30 minutes.
Prepare the Filling
In a frying pan, heat the oil over medium heat. Add the onion and garlic and sauté until soft.
1 medium onion, 1 tbsp vegetable oil, 2 cloves garlic
Add the ground pork and beef, breaking it up with a spatula. Cook until browned.
9 oz ground pork, 9 oz ground beef
Add soy sauce, salt, and pepper to taste. Cook for another 2-3 minutes, ensuring the filling is well-seasoned.
1 tsp soy sauce, salt, pepper
Remove from heat and let the filling cool slightly.
Assemble the Pierogi
Roll out the dough on a floured surface to about 2mm thick.
Use a round cookie cutter (about 7-8cm in diameter) to cut out circles.
Place a small spoonful of the meat filling in the centre of each circle.
Fold the dough over to create a half-moon shape and press the edges together to seal. You can crimp the edges with a fork for a decorative finish.
Cook the Pierogi
Bring a large pot of salted water to a boil. Add the pierogi in batches, stirring gently to prevent sticking.
Boil until the pierogi float to the surface (about 3-4 minutes). Remove with a slotted spoon.
In a frying pan, melt the butter over medium heat. Add the boiled pierogi and fry until golden brown on both sides.
2 tbsp butter
Serve
Transfer the fried pierogi to a serving plate. Sprinkle with sesame seeds for an added crunch and flavour.
2 tsp sesame seeds
Serve with a side of dark soy sauce or teriyaki sauce for dipping.
Dark soy sauce

Nutrition